Banana-Oatmeal Pancakes with Maple-Rum Syrup

Mark Ferri

51

First encounters with maple syrup tend to occur around the breakfast table, over a towering stack of waffles, flapjacks, or griddle cakes. Here, we've bolstered the amber liquid with cinnamon and a touch of rum to drizzle over our easy-to-make banana-oatmeal pancakes.

Level:
Moderate

Yield:
9 pancakes

Serves:
3

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Ingredients

1⅓ c. buttermilk

½ c. quick-cooking rolled oats

1 c. unsifted all-purpose flour

1 tsp. baking powder

½ tsp. salt

1 tbsp. vegetable oil

1 large egg

½ tsp. vanilla extract

2 large ripe bananas

¾ c. maple syrup (grade A, if available)

1 tsp. rum or 1/2 teaspoon rum extract

¼ tsp. ground cinnamon

3 tbsp. chopped pecans

Directions

Heat oven to 200 degrees F. In a small bowl, combine buttermilk and oats. Set aside for 10 minutes. In a large bowl, combine the flour, baking powder, and salt.